Step 1

Prepare for the recipe. Decide if you’re going to cook the pasta and zucchini at the same time, or one after the other. See recipe notes for how to make this recipe faster.

Step 2

Boil raviolis. Heat a large pot of water on the stove to high heat. Add ½ tsp salt and bring the water to a boil. Add Trader Joe's Butternut Squash Ravioli pasta to the boiling water and cook on the stove as directed on the package to al dente. (See the notes below for specifics on Trader Joe's Butternut Squash ravioli cooking instructions. My recommendation is to cook ravs 3 minutes fresh / 4 minutes when cooking ravioli from frozen.)

Step 3

Drain butternut squash raviolis. Add a little olive oil to the pasta if you haven’t started pan frying the zucchini, so the pasta doesn’t stick later.

Step 4

Pan fry the zucchini and shallots. Set a medium or large size pan on the stove to medium-high heat. Add 2 tsp of olive oil, zucchini, and shallots. Cook for 5 minutes, stirring occasionally until zucchini softens and starts to brown. When the vegetables begin sticking to the pan, add 1 tbsp of salted butter and garlic, and stir regularly for 1 minute, until the butter melts. Turn the heat of the burner down to low if you’re ready to add the boiled pasta now, or turn off the burner completely if the pasta isn’t done yet.

Step 5

Make the butter sauce. When the pasta is drained, add 1 tsp olive oil and 2 tbsp butter to the pan with the fried zucchini and shallots. TTurn the heat to medium-low and cook together until the butter has melted, stirring constantly for about 30 seconds. Then add the ravioli and stir. It will only take about 1 minute for the ravioli, zucchini, and butter sauce to mingle. Turn off the heat once butter is melted and add fresh chopped parsley and fresh parmesan cheese. Serve immediately